potato dauphinoise

I think it is fair to say that scalloped potatoes are a classic staple as a side dish. I don't know anyone who doesn't love them. My version is simple to assemble, has few ingredients and is cooked slowly in order to achieve absolute PERFECTION! The potatoes go extremely well with chicken, lamb or beef.......yum!

I am using a mandolin slicer to cut the potatoes but you can also just slice the potatoes thinly. Place the potatoes into a bowl and cover them with cold water to prevent them from browning.

In a small saucepan on medium to low heat add in the cream and water. Next grab your casserole dish.

Preheat your oven to 350 degrees. Assemble 2 layers of the sliced potatoes and then sprinkle salt and pepper on top. Repeat the process until you are out of potato slices.

Sprinkle the nutmeg on the top layer. Then grab the cream mixture which should be nice and warm by now. Pour the cream over the potatoes and then sprinkle some parmesan cheese on top. Reserve some of the parmesan cheese because you are going to use more later.

Tightly cover the baking dish with foil and place it in a 350 degree oven for 1 hour and 20 minutes. Afterwards remove the foil and sprinkle the remaining parmesan cheese on top. Place it back in the oven, uncovered, for another 20-25 minutes or until the potatoes have browned nicely on top.

Let the potatoes cool for 10-15 minutes before serving. This will allow the dauphinoise to set. Sprinkle some fresh thyme on top and dig in!